Breakfast People + Two Recipes

I'm not a workday breakfast person. I  never have been, except when pregnant.

It isn't a matter of no time or lack of breakfast food in the house. My stomach is just not ready for food when I wake up. Nor is my little's. We usually share breakfast an hour or so after we wake up.

My mornings usually start with a cup of coffee and cream, followed by another, this time with a little food.

However, I've started preparing oatmeal in the fridge overnight, and this is a workday breakfast I can get behind, usually once I arrive at my office.

I add 1 part oats to 2 parts coconut milk and about 2 teaspoons chia seeds to a Mason Jar, give it a quick stir, seal, and set in fridge over night. Keeps for three days, so I make three every Sunday.

We are, however, weekend breakfasters. Saturday and Sunday are our days for a big family breakfast (we are Saturday vigil mass-goers).

Eggs. We eat so many eggs (brinner). I buy them 2 1/2 dozen at a time and keep most in the "garage fridge" (every family should have a second fridge!). We're considering getting 2-3 chickens this fall. 

I've also found the best homemade waffle recipe here. I'll be honest, I rarely beat the eggs, but I do separate them and give them a good fluffing with a whisk. And I add more salt.

How many of you eat breakfast daily? I can't be the only non-breakfast person out there. 

My Homemade Biscuits

Am I the only mom who loves brinner (breakfast for dinner)? I sure hope not.

Brinner is a once-a-week celebration in our house. I don't have to think about what we'll eat because it's brinner! I don't have to plan leftovers and I don't have much cleaning to get done. 

Our little one simply calls brinner "biscuits and eggs." While I still purchase a good old fashion can of biscuits on most shopping trips, I've been whipping up my homemade biscuits lately. 

One bite, you'll be hooked. My husband requests them on the side of stews and spaghetti. 

I usually save these biscuits for Saturday mornings because they do have a tiny bit more prep time than a nice can of biscuits, but it's worth it. 

1 part self-rising flour

2 parts heaving whipping cream

Stir, spread, shape bake; OR stir, drop, bake

I bake mine for 15 minutes at 400*F

What's your weekly supper celebration?

Ground orchids

In late 2015, we purchased our second home. While our ultimate goal remains to build a home on Bull Run, in the meantime, investment property and more space motivated us to purchase a home as opposed to begin building one.

With it came the opportunity to nurture and recreate an already existing garden and landscape.

I know many women (and couples like us with a home and child(ren)) who view landscaping as frivolous and even a bit ridiculous. We do not. Our home is the center of our lives together, something my husband an I decided years ago, before pregnancy and family life even was a blip on our radar. We surround ourselves with what makes us happy. Earth is one of those things that makes us happy, and we're discovering it makes our son happy, too. Flowers and food abound in our back and front yards. We play, learn, and rejoice among our plants.

Our extremely mild winter this year coupled with a bit of effort has provided our early spring garden with a few surprises.

We have found at least 20 ground orchids in our backyard near our patio and butting up against our house. 

The bulbs/rhizomes are beautiful and easily transplantable, and I have potted a few and moved a few to other wet locations in my yard. I initially thought they were a rhizome plant like a ginger, which made them difficult to identify until they bloomed. 

The foliage is very hardy, which I'm learning is characteristic of this orchid. It also seems these plants will bloom in the spring, then peter off as the summer arrives, leaving the long green leafs in their wake. 

Supposedly, this is the easiest terrestrial orchid to grow, and we are glad they were left for us to care for. I'm also glad for their designation as easy, because a soon-to-be three year old is constantly yanking them out the ground. We're ok with that. 

Welcome

Welcome to my account of planting on Bull Run Road.

I'm rooting, planting and transplanting, and opening our home up to the land we live on.

Here's my back story:
My husband and I are natives of South Louisiana, having spent the last four years traveling the middle of American for his work. We settled in Norman, Oklahoma, for the longest time. There we bought a home and began living. Soon, our son joined our world, and all was wonderful.
In June 2014 my husband and I took our 14 month old son back to the place we were born. We were given a plot of land cut out of a 17 acre pie shaped lot from my in-laws. My husband was raised on this property with the intention of him and his bother receiving a lot of land to build their homes on.

While we clear the land we will soon inhabit, we are living in the tiniest of rent houses. To keep myself sane and my son happy, we spend lots of time in our spacious backyard. Our rent house is nearly 100 years old; isn't it funny how "way back when" homes were small and yards were big? More on that later.

In the meantime, I'm gathering together the plants for that home we will one day build. I'm also container gardening produce that we intend to eat.

This is blog is my Bull Run Garden's story.